I prefer a chewy cookie over a crispy one with just a few exceptions. These Soft and Chewy Gluten Free Sugar Cookies hit the spot. They are iced which, adds more sweetness and takes them over the top. For me, this is a copycat recipe, and they taste like the ones made by Crumbl Cookies.
Are Crumbl Cookies Gluten Free
Crumbl Cookies are not gluten free according to the Crumble Cookies Nutrition Guide.
Gluten Free Sugar Cookies Tips
Use Room Temperature Ingredients – Room temperature ingredients mix together better and more evenly.
Chill the dough – Chilling the dough for a few minutes while the oven preheats allows the dough to hydrate.
Measure the Cookies – Using a ¼ cup measuring cup keeps the cookies at a uniform size.
Shape the Cookies with Damp Fingertips – Flatten the cookies with damp fingertips to about ¼-½ inch thick making them as even as possible. I found the cookie dough wanted to stick when I used the bottom of a glass to flatten them.
Xanthan Gum – If your flour blend does not contain xanthan gum, add 1 tsp. of it to the dry ingredients.
Dyed Icing – Use your favorite color of food dye or none at all.
Baking Time Varies – Bake the cookies until they lose most of their shine on the top. This takes 12-15 minutes so keep an eye on them.
Cool Completely on the Pan – Cool the cookies on the pan. This allows the cookies to finish baking through.
Try the Cookies Chilled – Crumbl Cookies serves these cookies chilled so try them chilled and room temperature to see which way you like them.
Reuse the Parchment Paper – Cut the used parchment paper into squares and use it to separate the cookies while storing. It keeps the icing on each cookie when stacking them.
Whether you ice these soft and chewy gluten free sugar cookies or eat them as is, they’re going to be a recipe you want to make again and again.
More Gluten Free Sweets
Gluten Free One Bowl Brownies – These are fudgy, chewy, and delicious! It’s an easy recipe to cure that chocolate fix.
Gluten Free Chocolate Snack Cake – This recipe is so easy. Mix the ingredients right in the pan, bake, cool and eat. It’s that simple.
Gluten Free Oatmeal Carmelitas – These bars also called Oatmeal Caramel Cookie Bars. They have a buttery crust, crumb topping, and a layer of gooey caramel, chocolate and nuts.
Gluten Free Chocolate Chip Cheesecake Bars – These bars have a cookie crust and crumb topping with a creamy middle. It’s easy 4 ingredient gluten free dessert!
Gluten Free Pumpkin Bars with Cream Cheese Frosting – These are perfect for fall. Moist cake-like bars are sweet and filled with pumpkin spice.
Find more Gluten Free Recipes on YouTube and Pinterest.
Soft and Chewy Gluten Free Sugar Cookies – Crumbl Cookie Copycat
Ingredients
Cookie Ingredients
- ¾ Cup Unsalted Butter, (1-1/2 Sticks) Softened
- 1 ¼ Cups Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 2 ½ Cups Gluten-Free Flour Blend
- ¾ tsp Baking Powder
- ¼ tsp Salt
Icing Ingredients:
- ½ Cup Salted Butter, Softened
- 1 Pinch Of Salt, If Using Unsalted Butter
- 3 Cups Powdered Sugar
- 1 tsp Almond Extract
- 2-4 Tbsp Milk
- Pink Food Coloring, Optional
Instructions
- Line two large cookie sheets with parchment paper.
Make the Cookie Dough:
- In a medium sized bowl, mix the gluten free flour, baking powder, and salt together.
- In a large bowl or stand mixer bowl, cream together the butter and sugar for 3-5 minutes, until light and fluffy, scraping the bowl down as needed.
- Add the eggs and both the vanilla and almond extracts to the butter and sugar and beat until mixed.
- Slowly add the dry ingredients and mix until thoroughly combined.
- Preheat the oven to 350° and chill the dough while the oven heats.
- Using a cookie scoop or measuring cup, scoop ¼ cup of dough, roll into a ball and place onto the cookie sheet, allowing room for the cookies to spread.
- Using wet fingertips, flatten each dough ball into a circle ¼”-½” thick.
- Bake the cookies for 12-14 minutes or until the centers of the cookies no longer have a glossy top.
- Cool the cookies for 5-10 minutes on the cookie sheet before moving them to a cooling rack.
Make the Icing:
- In a large bowl or stand mixer bowl, cream the softened butter until smooth.
- Slowly add in the powdered sugar a little at a time.
- Add the almond extract.
- Add the milk 1 Tablespoon at a time until smooth, creamy and spreadable.
- Add a few drops of pink food dye if desired and blend.
- Spread the icing on the cookies.
- Place the finished cookies in an air tight container and store in the refrigerator or at room temperature.
Video
Notes
- Use Room Temperature Ingredients – Room temperature ingredients mix together better and more evenly.
- Chill the Dough – Chilling the dough for a few minutes while the oven preheats allows the dough to hydrate.
- Measure the Cookies – Using a ¼ cup measuring cup keeps the cookies at a uniform size.
- Shape the Cookies with Damp Fingertips – Flatten the cookies with damp fingertips to about ¼-½ inch thick making them as even as possible. I found the cookie dough wanted to stick when I used the bottom of a glass to flatten them.
- Xanthan Gum – If your flour blend does not contain xanthan gum, add 1 tsp. of it to the dry ingredients.
- Dyed Icing – Use your favorite color of food dye or none at all.
- Baking Time Varies – Bake the cookies until they lose most of their shine on the top. This takes 12-15 minutes so keep an eye on them.
- Cool Completely on the Pan – Cool the cookies on the pan. This allows the cookies to finish baking through.
- Try the Cookies Chilled – Crumbl Cookies serves these cookies chilled so try them chilled and room temperature to see which way you like them.
- Reuse the Parchment Paper – Cut the used parchment paper into squares and use it to separate the cookies while storing. It keeps the icing on each cookie when stacking them.
